Making Domino's Chocolate Lava Cake At Home | But Better

dark chocolate

🥗Healthier: cocoa powder

💰Cheaper: semi-sweet chocolate

Cocoa powder reduces calories while maintaining chocolate flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories while adding sweetness.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar offers a lower glycemic index.

Start with 4 six-ounce ramekins, grease each with butter, and powder them lightly with all-purpose flour, rotating to coat the walls and dumping out excess flour.

Fill a medium saucepot with about half an inch of water and bring it to a simmer.

In a medium-sized glass bowl, add 165 grams of bittersweet chocolate and 1/2 cup (115 grams) of unsalted cold butter. Place the bowl over the simmering water, ensuring it doesn't touch the water, and let it melt, stirring occasionally.

In a separate bowl, add 2 eggs and 2 egg yolks, and begin beating them together until they turn lighter in color and volume doubles.

Gradually add in 1.5 tablespoons of brown sugar, 3 tablespoons of granulated sugar, 1/2 teaspoon of fine sea salt, and 1.5 teaspoons of vanilla extract, mixing well after each addition.

Once the chocolate and butter are melted and smooth, add the egg mixture to the chocolate and fold until thoroughly combined.

Fold in 2 tablespoons of all-purpose flour until just combined to create the cake batter.

Divide the batter evenly between the prepared ramekins and place them in an oven preheated to 450°F (230°C) for about 10 to 11 minutes, ensuring they are underbaked with a jiggly center.

Let the cakes cool for one minute in the ramekins, loosen them, and invert onto plates. Dust with powdered sugar, optionally brulee the sugar with a blow torch, and dust again with powdered sugar.

For the ganache version, in a saucepan, add 6 tablespoons of heavy cream and a small pinch of salt, heating until just barely simmering. Pour this over 2.5 ounces of finely chopped bittersweet chocolate and let it stand for three minutes before whisking until smooth. Chill in the fridge for about 30 minutes until set.

For the cake base, repeat the melting process with 4 ounces of bittersweet chocolate and 1/4 cup of unsalted butter over simmering water.

In a separate bowl, add 3 whole eggs and beat until lightened in color and doubled in volume. Gradually add 1/4 cup of granulated sugar, a small pinch of salt, and 1/2 teaspoon of vanilla extract, continuing to beat until smooth.

Combine the egg mixture with the melted chocolate, folding until homogeneous, and then fold in 1/4 cup of all-purpose flour until smooth.

Divide half of the batter among four four-ounce ramekins, add a thick heaping teaspoon of chilled ganache to each, and cover with the remaining batter.

Bake in an oven set to 375°F (190°C) for 15 minutes or until cooked through and the ganache is melted.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens